Sour, salty, sweet: getting a taste for Filipino cuisine

Sour, salty, sweet: getting a taste for Filipino cuisine

From spit-roasted lechon pork to vinegar-soaked adobo stew, the stars of Filipino food are beginning to make their mark on big-city menus the world over. And the best way to get to know this cuisine is by exploring the capital, Manila.

Food and travel

What they're eating in Beirut

Topped flatbreads, heritage grains and Armenian cuisine are all on the menu in the Lebanese capital.

Sandy vines and subtle wines in Lisbon's underrated wine region

From the sandy vines of Colares to the ‘sweet spot’ of Alenquer, Lisbon's underrated wine region is producing reds and whites as complex and singular as the local landscape.

Meet the maker: the Canadian maple tree tapper

In rural Quebec, Pierre Faucher has been tapping maple sap and turning it into syrup for almost 40 years.

The pioneer: Analiese Gregory on her life lessons from global kitchens

New Zealand-born Analiese Gregory has foraged in France, mastered complex gastronomy in Spain and cooked camel in Morocco. Now she’s taken over the kitchen of Franklin in Tasmania, she’s found somewhere that feels like home. 

Breaking bread

Breaking bread in Nashville: the smoky taste of Tennessee

Pitmaster Pat Martin spends his working day barbecuing and his free time grilling — two very different things if you’re in the American South, where cooking is as much about the journey as the destination.

Photo stories

Photo story: the story behind the hazelnuts of Piedmont, Italy

The hills just outside Alba, in northwest Italy’s Piedmont region, are striped with neat green rows of trees and vines. The area is renowned for its wines and white truffles, but the jewel in its crown is the nocciola del Piemonte, a delicate variety of hazelnut with thin skin and crisp, dense flesh. The terroir here is ideal for these nuts: the slopes allow the soil to drain, while the altitude and climate provide the perfect temperature for the trees.

Lucknow: The streets are alive with smoke and flame

In the northern Indian city of Lucknow, meat takes centre stage. Here, a kebab isn’t a simple skewer but a melt-in-the-mouth dish with noble origins; buffalo is slow-cooked overnight, ready for breakfast, while the perfect biryani can reduce a restaurant to silence

Photo story: The London tradition of pie 'n' mash

There can be few institutions more synonymous with the East End of London than pie ’n’ mash shops

Slow burners: a celebration of 21 complex classics that are well worth the wait

Lamb so soft it’s served with a spoon; fiery red relish made from patiently stewed peppers; rich, smoky dhal, cooked for 24 hours. When it comes to food, it often pays to take it nice and slow. We’ve searched the world for those culinary labours of love, whether it’s comforting dishes that need a long, languid simmer or those complex classics requiring time and effort. Here are 20 of the best slow burners worth travelling — and waiting — for.

Meet the maker

Five simple dishes to master at home

If you’re handy in the kitchen, but keen to broaden your repertoire, why not spend your time perfecting these simple classics?

Beyond Napa: on the trail of California's artisan cheesmakers

In the valleys and hillsides just north of San Francisco, artisan cheesemakers are taking advantage of the same varied terroir that produces world-class wines. The result? Unique cheeses flavoured by sea air and forest-lined marshes.

How to spend 14 hours in Galway

From gastro stops to great museums and theatre, the European Capital of Culture 2020 is ripe for exploring — and is arguably Ireland’s most delicious city.
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Discover Armenia’s gastronomic scene, from its ancient wine to its hearty dishes

Armenian cuisine is rich and varied — but it’s the country’s wine, with its time-honoured traditions and distinct flavour, that sets the destination apart for food-lovers.

From challah to injera: 11 ways to fall back in love with bread

Whether you’re a dough addict or a dabbler, bread at its best is true pleasure. From challah to injera, here are 11 reasons to fall back in love with loaves.

Meet the maker: the woman behind the world's most sought-after pistachios

In Sicily, Laura Lupo makes products such as pesto and torrone from her own highly prized Bronte pistachios.

The pioneer: Marsia Taha on bringing traditional, local cooking back from the brink of extinction

Marsia Taha, head chef at Gustu, in La Paz, is one of the few Bolivian women at the helm of a top restaurant. Her mission: To bring traditional cooking back from the brink of extinction, supporting local communities in the process. 

How craft spirits are bringing Dublin’s Golden Triangle back to life

After a lost century, Dublin’s Golden Triangle glows again, with new distilleries riding high on Ireland’s craft spirits boom.

On location: where to eat in Padstow

This Cornish town may have been made famous by Rick Stein, but recent years have brought openings from equally ambitious chefs.

Vive Lyon: how the grand dame of French cuisine is looking to the future

Lyon has a culinary reputation like no other. But the launch of an ambitious new gastronomic attraction in one of its most famous old buildings is just one of several eye-catching ways in which the city is sprucing up its menu.

What they're eating in Auckland

From beetroot-infused steamed buns to jackfruit tacos, restaurants in New Zealand’s biggest city are getting creative.

My life in food: Kate Nash on Colombian food, veganism and soda bread

The singer-songwriter and star of Netflix's hit show Glow discusses what she grew up eating, the Mexican food scene in Los Angeles and where's on her culinary wishlist. 

Five of the best dessert bars across the UK

Whether they’re serving elaborate cheesecakes or bubble waffles, a growing number of establishments are putting the focus firmly on puddings.

A taste of Jamaica from smoky jerk pork to pineapple carpaccio

Abundant produce and proud traditions are visible across the Caribbean island, whether you’re eating at a jerk shack or in a fine-dining restaurant.
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Meet the makers: the flavours of Skåne

In Sweden's southernmost province, travellers can drink homemade smoothies made from foraged fallen fruits and lick ice cream flavoured with just-plucked saffron. We meet the makers behind some of the region’s best produce.

The surprising science behind in-flight meals

Malaysia-based airline AirAsia has opened a restaurant in Kuala Lumpur that sells its in-flight meals. But why does food often taste so different in the skies?

Ecuador: discovering the chocolate champions

Once the world’s leading producer of cacao beans, Ecuador had become something of a backwater exporter until local companies like Pacari began pioneering a thriving chocolate industry.

On location: where to eat in Bruton

The sleepy Somerset town is home to a world-class art gallery, a hot-ticket hotel and plenty of great-tasting local cheese.

From Japan to Iran: the best new cookbooks

From Japan's plethora of skilled chefs and food producers to over 70 Persian-inspired recipes, these are the latest batch of books we're excited about.